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Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF
Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Before you jump to Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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The first change you need to make is to pay more attention to what you purchase when you go to the grocery since it is likely that you have the tendency to pick up many of the things without thinking. For instance, if you have a bowl of cereal for breakfast, do you ever look to see what the sugar and salt content is before purchasing? A great healthy alternative can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy at the start of the day. Add fruits or spices to improve the flavor and now you have a breakfast that can become a usual part of your new healthy diet.

Obviously, it’s easy to begin incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to vickys red velvet cupcakes with beetroot, gf df ef sf nf recipe. You can cook vickys red velvet cupcakes with beetroot, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:
  1. Get 2 tbsp ground flax seeds
  2. Get 6 tbsp hot water
  3. Prepare 140 grams (1 cup) plain / gluten-free flour blend
  4. Take 60 grams (half a cup) cocoa powder
  5. Get 1/4 tsp xanthan gum - only if using gf flour
  6. Use 1 tsp baking powder
  7. Take 1/2 tsp baking soda / bicarb
  8. Get 3/4 cup beetroot puree (around 4 cooked beetroot)
  9. Use 200 grams granulated sugar
  10. Take 120 ml olive oil
  11. Provide 60 ml full fat coconut milk
  12. Prepare 1 tsp apple cider vinegar
  13. Use 1 tsp vanilla extract
Instructions to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases
  2. In a small bowl mix the ground flax with the hot water and let stand 15 minutes until it turns gelatinous and the oven has preheated fully
  3. Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda
  4. In a stand mixer or blender, combine the beetroot puree, sugar, oil, milk, vanilla and flax slurry. Mix on a medium speed for a minute or 2 until well combined
  5. Gradually add the wet mix to the dry mix and stir until smooth. If you want a richer red colour to these cupcakes you may want to stir in some red gel colouring at this point
  6. Divide the cake batter evenly between the cupcake cases and bake for 18 - 20 minutes or until a toothpick inserted in the middle of a cake comes away clean
  7. Let cool on a wire rack then frost with your favourite frosting!

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